Pork and leek sausage Bourguignon

Pork and leek sausage Bourguignon
Serves: 4
  • 500ml strong red wine
  • 1 spring thyme
  • 1 bay leaf
  • 2 tsp sugar
  • 2 tbsp butter
  • 12 button onions, peeled
  • 1 tbsp plain flour
  • 2 cloves garlic, crushed
  • 500ml beef stock
  • 12 button mushrooms
  • 2 carrots, peeled and sliced
  • 8 pork and leek sausages
  • salt and pepper
  • fresh parsley, chopped
  1. Boil the wine with the thyme, bay leaf and sugar until reduced by half, pass through a sieve and set aside.
  2. Melt the butter in a pan over a medium heat, add the onions and soften, then add the flour and garlic and mix well with a wooden spoon. Pour in the wine mixture and the stock, bring to the boil, then add the mushrooms and carrots and leave to simmer.
  3. Lightly grill the sausages until coloured, but not cooked through. Add these to the red wine sauce and continue to simmer for 20 mins.
  4. Check the seasoning, sprinkle with a little chopped parsley and serve with either creamy mashed potato or buttered new potatoes.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.